Strawberry French Macarons – Fail Proof Method

Strawberry French Macarons – Fail-Proof Method

These strawberry French macarons are light meringue-based cookies that will melt in your mouth. Soft chewy on the inside with a crisp shell on the outside. This simple, easy and effortless recipe with my fail-proof method will guarantee you success over and over again. Made with almond meal and strawberry flavor these are filled with Swiss meringue buttercream and strawberry jam today.

Macarons use to be an old passion of mine. I loved making them so often. Then over the years kinda got busy and never made them in ages. Recently Ziv picked a box as a gift for me. They were a real treat and the kids enjoyed them so much. You know our kids are always our number one motivation, so I have been making them quite regularly again since last year.

I’m always fascinated with my Ziv’s request because he is hard to please. While he shows that he does not care much for macarons; he now gets the 4 pm cookie craving every day. If he does not see any macarons left in there he goes. “Hey, who finished the macarons. You must make more of these, they were good”.

Well, needless to say, we all know where Aadi gets his title ‘cookie monster’ from. Like father, like son. My Rhea calls these Pink Macarons!! well, they are pink and hers usually get filled with Swiss meringue buttercream and strawberry jam. Aadi is a chocolate boy so his usually gets filled with strawberry ganache.

Strawberry French Macarons Recipe, How to make perfect French Macarons. Best Strawberry Macarons, Macaron Recipe

20 Tips for Perfect Macarons

Have you read my post – 20 tips to perfect macarons? That post is long but packed with everything you need to know about macarons. It has a basic white macaron recipe too! It’s always a great idea to read these tips. Often, the issue is much smaller or so negligent that we end up shaking out head in disbelief. I speak from experience. So, if you’ve had even one failed macaron attempt and you are serious about making macarons? Then, I highly recommend you grab a cup of coffee – read and understand this post. Use this basic recipe I have there for you and try again. If you have any questions or doubts feel free to ask in the comments below the post. I’m always here to answer them.

Almond meal – you can buy these commercially or make them home your self as long as you can sift them dry!! (read more)

Castor sugar – what you really need is fine sugar. You want the sugar crystals to be fine so they melt into the egg whites easily. So if you can’t find caster sugar just use regularly as long as you pulse them once or twice to make them fine (not powder)

Powdered sugar – this needs to be sifted with the almond meal which means you need to buy this commercially for best results. Commercial powdered sugar has an anti-caking agent that helps dry out the shells too.

Food colors – when making macarons always use gel food color or powder food colors – not supermarket brand water-based colors. Why? you want to keep the liquid in the recipe to the minimum.

Castor sugar – I personally think, anyone who wants to make macarons more than once must have this on hand. It really helps keep those whipped and keep those egg whites whipped longer. If you don’t have cream of tartar a pinch of salt works too.

Strawberry French Macarons Recipe, How to make perfect French Macarons. Best Strawberry Macarons, Macaron Recipe

Method

Prepare dry ingredients

Place almond meal and powdered sugar in a food processor and pulse a few seconds.

Sift and discard any coarse nuts.

Whip egg whites

Place egg whites and cream of tartar in a grease-free bowl.

Whip a minute then sprinkle in the granulated sugar.

Once all the sugar has been added – whisk on medium-high until stiff peaks.

Add zest, food color and extract.

Macronage

Add sugar/almond mixture into the whipped egg whites.

You can do this in three batches or all at once.

You need to fold the mixture until you have what is called a dropping consistency or a thick cake batter consistency.
Which means when you hold a little batter in your spoon and drop it back into the bowl it should drop smoothly.

Pipe

Pour batter into a piping bag with a large round tip.

Pipe similar size macarons on to a parchment paper using a template.

The best way to pipe is to squeeze until you have a good mound then swirl the tip to one side. But don’t’ worry if you don’t get it. Just take the tip of your finger and tap the points down.

Tap the baking sheet on the counter a couple times so all the air pockets will rise to the top and release. That way you won’t have big holes in your macarons.

Rest

Let the macarons rest in a cool dry place for about 15 to 20 minutes so the tops will get lightly crusted.

While the macarons are drying – preheat the oven to 160 C/320 F.

Bake / Cool

Bake these for 15 to 18 minutes depending on your oven. The tops will look set and the bottom should not be wet.

The top shell should be shiny and the bottom crusty (also called macaron feet).

Let cool on the parchment for a while then take them off and let cool completely.

Fill / Store

Once cooled pair similar size macaron shells.

You can pipe any filling of your choice. Here I have used strawberry jam and Swiss meringue buttercream.

On the bottom shell pipe a thick circle of Swiss meringue buttercream.

Then pipe a generous squeeze of strawberry jam right in the middle of that circle.

Place the top shell on and give it a gentle squeeze so it’s stick together. Do not press hard or the filling will ooze out.

Macarons must be stored in the fridge and are best eaten one or two days later – if you can wait.

Strawberry French Macarons aka Strawberry Macaron Recipe

These strawberry French macarons are light meringue-based cookies that will melt in your mouth. Soft chewy on the inside with a crisp shell on the outside. This simple, easy and effortless recipe with my full proof method will guarantee you success over and over again. Made with almond meal and strawberry flavor these are filled with Swiss meringue buttercream and strawberry jam today.

Instructions

Prepare dry ingredients

Place almond meal and powdered sugar in a food processor and pulse a few seconds.

Sift and discard any coarse nuts.

Whip egg whites

Place egg whites and cream of tartar in a grease-free bowl.

Whip a minute then sprinkle in the granulated sugar.

Once all the sugar has been added - whisk on medium-high until stiff peaks.

Add zest, food color and extract.

Macronage

Add sugar/almond mixture into the whipped egg whites.

You can do this in three batches or all at once.

You need to fold the mixture until you have what is called a dropping consistency or a thick cake batter consistency. Which means when you hold a little batter in your spoon and drop it back into the bowl it should drop smoothly.

Pipe

Pour batter into a piping bag with a large round tip.

Pipe similar size macarons on to a parchment paper using a template.

The best way to pipe is to squeeze until you have a good mound then swirl the tip to one side. But don't' worry if you don't get it. Just take the tip of your finger and tap the points down.

Tap the baking sheet on the counter a couple times so all the air pockets will rise to the top and release. That way you won't have big holes in your macarons.

Rest

Let the macarons rest in a cool dry place for about 15 to 20 minutes so the tops will get lightly crusted.

While the macarons are drying - preheat the oven to 160 C/320 F.

Bake / Cool

Bake these for 15 to 18 minutes depending on your oven. The tops will look set and the bottom should not be wet.

The top shell should be shiny and the bottom crusty (also called macaron feet).

Let cool on the parchment for a while then take them off and let cool completely.

Fill / Store

Once cooled pair similar size macaron shells.

You can pipe any filling of your choice. Here I have used strawberry jam and Swiss meringue buttercream.

On the bottom shell pipe a thick circle of Swiss meringue buttercream.

Then pipe a generous squeeze of strawberry jam right in the middle fo that circle.

Place the top shell on and give it a gentle squeeze so it's stick together. Do not press hard or the filling will ooze out.

Macarons must be stored in the fridge and are best eaten one or two days later - if you can wait.

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About Veena Azmanov

Veena Azmanov is a professional Cake Artist and Food Enthusiast. The Founder, Editor, Creator and Recipe Developer on this blog. Follow her cake and food journey on this blog as she explores new and classic recipes with a twist.

I’ve always wanted to try my hand at macarons but I’ve been a bit intimidated by them. They are so pretty and you can make them in so many flavors. I’ll have to use your excellent instructions and give it a go. I bet your kids love them. I would say that they’d be perfect at a wedding or baby shower.

I wont lie…I’ve always been intimidated to make macarons. I’ve never tried but your recipe make me want to try! I love all your tips and ticks and the substitutes…LOVE! You provided such valuable info in this post!! Can’t wait to give them a go!

These strawberry French macarons takes me back to when my grandmother made something similar. I remember helping her as a child but funnily enough, I’ve never made them myself. Not sure why! But your post is so well thought out that I am going to start making them! I can’t wait!

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